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Moroccan-Spiced Vegetable Soup with Couscous Recipe
Ash Tyrrell

Moroccan-Spiced Vegetable Soup with Couscous Recipe

I recently made this Moroccan-Spiced Vegetable Soup with Couscous, and honestly, it felt like a warm hug in a bowl. The aroma of spices filled my kitchen, making the whole experience even more comforting. I love how simple vegetables transform into something rich and flavorful with the right seasoning.
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Total Time 45 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • olive oil – 2 tablespoons use good-quality oil for better flavor base
  • onion – 1 medium chopped (yellow onions work best for sweetness)
  • garlic – 3 cloves minced (fresh garlic enhances aroma)
  • carrots – 2 sliced (adds natural sweetness and color)
  • celery – 2 stalks chopped (gives depth to the soup base)
  • zucchini – 1 medium diced (absorbs spices beautifully)
  • chickpeas – 1 can drained and rinsed (adds protein and texture)
  • diced tomatoes – 1 can use fire-roasted for richer flavor
  • vegetable broth – 4 cups low-sodium recommended
  • couscous – 1 cup quick-cooking and light texture
  • ground cumin – 1 teaspoon adds warm earthy notes
  • ground coriander – 1 teaspoon brings citrusy depth
  • paprika – 1 teaspoon use smoked paprika for extra flavor
  • cinnamon – ½ teaspoon signature Moroccan warmth
  • turmeric – ½ teaspoon adds color and subtle bitterness
  • salt – to taste adjust gradually
  • black pepper – ½ teaspoon freshly ground preferred
  • lemon juice – 1 tablespoon brightens the dish
  • fresh parsley or cilantro – for garnish adds freshness

Method
 

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent. Stir in garlic and cook briefly until fragrant, making sure it doesn’t burn.
  2. Add carrots, celery, and zucchini to the pot. Cook for a few minutes until they begin to soften. This helps release their natural sweetness and enhances the overall flavor.
  3. Sprinkle in cumin, coriander, paprika, cinnamon, and turmeric. Stir well to coat the vegetables evenly. Let the spices toast slightly to release their aroma and deepen the flavor.
  4. Pour in vegetable broth and diced tomatoes. Add chickpeas and mix everything together. Bring the soup to a gentle boil, then reduce heat and let it simmer.
  5. Stir in couscous and let it cook directly in the soup. It will absorb the flavorful broth and become tender. This step thickens the soup slightly and makes it heartier.
  6. Season with salt, pepper, and lemon juice. Taste and adjust seasoning if needed. Let the soup sit for a few minutes before serving to allow flavors to blend.

Notes

  • I always toast the spices for a minute—it makes a huge difference in flavor.
  • I like adding lemon juice at the end to brighten everything up.
  • Sometimes I let the soup sit for 10 minutes before serving—it tastes even better.
  • I recommend using fresh herbs instead of dried ones for garnish.
  • If the soup thickens too much, I just add a little warm broth to adjust.